JP6136056B2 - Automatic bread machine - Google Patents

Description

  The present invention relates to an automatic bread maker generally used for home use.

  Conventionally, there are known various types of automatic bread machines of this type (for example, see Patent Document 1: Japanese Patent Laid-Open No. 2003-440).

  A conventional automatic bread maker includes a bread container in which bread ingredients are stored, a kneading blade that rotates at the bottom of the bread container and kneads the bread material, and a motor that drives the kneading feather. In the automatic bread maker having such a configuration, as a cooking course, a mixed course for making cooking bread to which an auxiliary material such as raisins is added and a bread course for making ordinary bread are provided. Furthermore, the mixing course has a lower rotational speed of the kneading blades in the kneading process and a longer total kneading time than the bread course.

Japanese Patent Laid-Open No. 2003-440

  However, nowadays, there is an increasing need to make high quality and easy bread that uses water roux as a cooking material. In general, hot water is kneaded flour with hot water to gelatinize the starch in the flour. In the conventional automatic bread maker, there are only two courses: a bread course and a mixed course. Therefore, when a bread is made using hot water as a cooking material, a high-quality bread is created. I can't. Thus, in the case where bread is made using hot water as a cooking material, there is still room for improvement in the quality of the finished bread.

  The present invention solves the above-described conventional problems, and improves the quality of a finished bread in an automatic bread maker having a hot water course for making bread using cooking water as a cooking material. An object is to provide an automatic bread maker that can do the same.

An automatic bread maker according to one aspect of the present invention is housed in a heating chamber provided inside an apparatus main body, and a kneading container that houses cooking ingredients;
A heating unit for heating the kneading container;
Kneading blades for kneading the cooking material in the kneading container by rotating in the kneading container;
A drive unit for generating a rotational driving force of the kneading blade;
A control unit for controlling the driving of the heating unit and the driving unit and performing a bread making process including a kneading process;
A menu selection section for selecting a cooking menu;
An automatic bread machine comprising:
The cooking menu that can be selected by the menu selection unit includes a hot water course that uses hot water as a cooking material for cooking,
The controller performs a first kneading step and then a second kneading step in the kneading step when the hot water course is selected, and the time of the first kneading step is the second kneading step. Longer than the kneading step time, and the maximum rotation speed of the kneading blade in the second kneading step is larger than the maximum rotation speed of the kneading blade in the first kneading step. Control the drive.

  ADVANTAGE OF THE INVENTION According to this invention, in the automatic bread maker which has the hot water course which makes bread using cooking water as a cooking material, the quality of finished bread can be improved.

1 is a longitudinal sectional view of an automatic bread maker according to a first embodiment of the present invention. In 1st Embodiment, the graph which shows the temperature change of a temperature sensor when a hot water course is implemented In 1st Embodiment, the graph which shows the change of the rotational speed of a mixing blade when a hot water course is implemented In 2nd Embodiment, the graph which shows the change of the rotational speed of a mixing blade when a hot water course is implemented In 2nd Embodiment, the graph which shows the temperature change of a temperature sensor when a hot water course is implemented In 3rd Embodiment, the graph which shows the change of the rotational speed of a kneading blade when a hot water course is implemented

(Knowledge that became the basis of the present invention)
The inventors of the present invention have made the following findings as a result of intensive investigations for improving the quality of a finished bread when making a bread using a hot water bath as a cooking material.

  Generally, the bread making process consists of a plurality of processes, and starts from the kneading process first. The kneading step is a step of manufacturing bread dough by rotating the kneading blade in the cooking container to knead the cooking material. If this conventional kneading process is directly applied to a bread making course using hot water as a cooking material, the resulting bread will have a particularly high water content compared to other cooking materials, resulting in a soft water hot water material. In the external shape, the top surface is crushed and the texture becomes hard like rubber.

  Therefore, the present inventors pay attention to the material specific to this hot water bath, and by appropriately controlling the rotation time and maximum rotation speed of the kneading blade in the kneading process according to the material, the quality of the finished bread ( For example, it was found that the texture and appearance shape) can be improved. The present inventors have reached the following invention based on this novel finding.

According to the first aspect of the present invention, a kneading container housed in a heating chamber provided inside the apparatus main body and containing cooking ingredients;
A heating unit for heating the kneading container;
Kneading blades for kneading the cooking material in the kneading container by rotating in the kneading container;
A drive unit for generating a rotational driving force of the kneading blade;
A control unit for controlling the driving of the heating unit and the driving unit and performing a bread making process including a kneading process;
A menu selection section for selecting a cooking menu;
An automatic bread machine comprising:
The cooking menu that can be selected by the menu selection unit includes a hot water course that uses hot water as a cooking material for cooking,
The controller performs a first kneading step and then a second kneading step in the kneading step when the hot water course is selected, and the time of the first kneading step is the second kneading step. Longer than the kneading step time, and the maximum rotation speed of the kneading blade in the second kneading step is larger than the maximum rotation speed of the kneading blade in the first kneading step. An automatic bread maker that controls driving is provided.

  According to the second aspect of the present invention, in the control unit, in both the first and second kneading steps, the rotational speed of the kneading blade is larger at the end than at the beginning, and The automatic bread maker according to the first aspect, which controls the drive of the drive unit so that the maximum rotation speed of the kneading blades is realized at the end of each step.

According to the third aspect of the present invention, the yeast holding unit that holds yeast so as to be put into the kneading container is further provided,
The control unit controls the driving of the yeast holding unit so that the yeast is put into the kneading container before the second kneading step, and the kneading at the beginning of the second kneading step is performed. The automatic bread maker according to the second aspect, which controls the drive of the drive unit so that the rotational speed of the blades becomes smaller than the rotational speed of the kneading blades at the end of the first kneading step.

  According to a fourth aspect of the present invention, the control unit drives the driving so as to provide a stop period for stopping the rotation of the kneading blades during the period of rotating the kneading blades in the first kneading step. An automatic bread maker according to any one of the first aspect to the third aspect, which controls the driving of the unit.

  According to a fifth aspect of the present invention, in the fourth aspect, the control unit controls driving of the driving unit so as to provide the stop period of the kneading blades a plurality of times in the first kneading step. Provide automatic bread machine.

According to the sixth aspect of the present invention, the plurality of stop periods of the kneading blades in the first kneading step have a first stop period and a second stop period thereafter.
The control unit provides the automatic bread maker according to the fifth aspect, which controls driving of the driving unit such that the first stop period is longer than the second stop period.

  According to a seventh aspect of the present invention, there is provided the automatic bread maker according to any one of the first aspect to the sixth aspect, wherein the drive unit is an inverter motor.

  Hereinafter, first and second embodiments of the present invention will be described with reference to the drawings.

<< First Embodiment >>
The overall configuration of the automatic bread maker according to the first embodiment of the present invention will be described. FIG. 1 is a longitudinal sectional view of an automatic bread maker according to a first embodiment of the present invention.

  In FIG. 1, the automatic bread maker according to the first embodiment includes a bottomed cylindrical resin main body 1 in which a heating chamber 1 a is provided. A chassis 2 is attached to the lower part of the device body 1. A motor 3 and a container support 4 are attached to the chassis 2.

  The motor 3 is provided as an example of a driving unit that generates a rotational driving force of the kneading blade 9 described later. The motor 3 applies a rotational force to the lower connector 6 that is rotatably supported by the container support 4 via a transmission mechanism 5 including a pulley and a belt. The lower connector 6 is configured to be able to engage with an upper connector 8 rotatably supported at the lower portion of the kneading container 7. The kneading container 7 is a detachable container that is accommodated in the heating chamber 1a and accommodates cooking materials such as bread, cakes, and rice cakes. The kneading container 7 is configured so that water does not leak. The kneading container 7 is attached on the container support 4 by engaging the lower connector 6 and the upper connector 8, while the heating chamber is removed by disengaging the lower connector 6 and the upper connector 8. It is removable from 1a.

  The connector upper 8 is attached so as to protrude upward from the bottom wall of the kneading vessel 7. A kneading blade 9 for kneading the cooking material accommodated in the kneading container 7 is detachably attached to the tip of the connector upper 8. The kneading blade 9 is driven to rotate when the rotational force of the motor 3 is transmitted to the transmission mechanism 5 and the lower connector 6 and the upper connector 8 rotate.

  The heating chamber 1a is provided with a heater 10 that is an example of a heating unit that heats the kneading container 7, and a temperature sensor 11 that is an example of a temperature detection unit that detects the temperature in the heating chamber 1a. The heater 10 is disposed so as to surround the lower part of the kneading container 7 attached on the container support 4 with a gap. As the heater 10, for example, a sheathed heater can be used. The temperature sensor 11 is disposed at a position slightly away from the heater 10 so that the average temperature in the heating chamber 1a can be detected.

  A lid 13 that can open and close the upper opening of the device main body 1 is rotatably attached to the upper portion of the device main body 1. The lid 13 includes a lid body 14 and an outer lid 15. A yeast container 16 for storing yeast is attached to the lid main body 14. The yeast container 16 is disposed above the kneading container 7.

  The bottom wall of the yeast container 16 is provided with an opening / closing valve 17 rotatably attached to the bottom wall 14a of the lid body 14 so that the yeast contained in the yeast container 16 can be put into the kneading container 7. It consists of The on-off valve 17 is connected to a solenoid 18 and is opened when the solenoid 18 is driven. The outer lid 15 is attached so that the upper surface opening of the yeast container 16 can be freely opened and closed.

  The yeast container 16, the on-off valve 17 and the solenoid 18 constitute a yeast holding unit that holds yeast.

  In the upper part of the apparatus main body 1, a menu selection unit 19 that can select a specific cooking course from a plurality of cooking courses, a display unit 20 that displays various information such as information selected by the menu selection unit 19, and a room temperature A room temperature sensor 21 for detection is provided. The menu selection unit 19 is configured to be able to start or stop various operations, set a timer, and the like. The cooking course includes a hot water course using hot water as a cooking material. As cooking courses other than the hot water course, there are, for example, a standard bread course, a short-time bread course, a pizza dough course, a udon course, and a pasta course.

  In addition, the device main body 1 is provided with a power cord 23 having a plug 22 at the tip, and a control unit 24 that controls driving of each unit. By inserting the plug 22 into a plug port (not shown), commercial power is supplied to the device body 1 through the power cord 23. The control unit 24 stores cooking sequences corresponding to a plurality of cooking courses. In the cooking sequence, the cooking process such as the kneading process, the primary fermentation process, the degassing process, the final fermentation process, and the baking process are sequentially performed. A cooking procedure program in which the rotational speed, the drive timing of the solenoid 18 and the like are predetermined. Based on the cooking sequence corresponding to the specific cooking course selected by the menu selection unit 19 and the temperature detected by the temperature sensor 11, the control unit 24 opens the motor 3, the heater 10, and the solenoid 18 that opens the on-off valve 17 ( The drive of the yeast holding part) is controlled.

  The automatic bread maker according to the first embodiment converts the frequency of the commercial power source into an arbitrary frequency, converts the voltage of the commercial power source into an arbitrary driving voltage, and converts the converted frequency and driving voltage into a motor. 3 is provided.

  The conversion unit 25 includes, for example, a converter circuit that once converts input commercial power into direct current, and then an inverter circuit that converts it to a desired frequency signal.

  In the kneading step, the control unit 24 controls the conversion unit 25 so as to convert the frequency of the commercial power source into a frequency corresponding to the kneading state of the cooking material. Further, in the kneading step, the control unit 24 causes the converted drive voltage to change so that the motor 3 rotates at a rotation speed corresponding to the converted frequency regardless of a change in the load applied to the kneading blade 9. The converter 25 is controlled.

  The conversion unit 25 changes a signal output by, for example, a PWM (Pulse Width Modulation) system under the control of the control unit 24. More specifically, for example, the converter 25 creates a pulse train by controlling on / off of an IGBT (Insulated Gate Bipolar Transistor) included in the inverter circuit, and the width of the on time (on duty time) can be changed. As a result, the voltage and frequency of the output signal are changed.

  The motor 3 is provided with a rotation detection element (not shown) such as a hall sensor. The control unit 24 determines the current rotation speed of the motor 3 based on the output of the rotation detection element. Here, “the rotational speed of the motor 3” means the rotational speed (that is, the rotational speed of the motor 3) per unit time (for example, 1 minute) of the motor 3.

  Next, an example of a procedure and an operation when manufacturing 1 斤 size bread with a hot water course using the automatic bread maker according to the first embodiment configured as described above will be described. Various operations of the automatic bread maker are performed under the control of the control unit 24.

  First, the user attaches the kneading blade 9 to the connector 8 and uses cooking ingredients for the hot water course except for yeast (flour, water, strong powder, fats and oils, sugar, salt, and milk or skim milk). Into the kneading container 7.

  Here, an example of the method of creating the cooking ingredients excluding the yeast described above will be described. First, 10 g of flour and 70 g of water are put in a heat-resistant container. Mix the flour and water in a heat-resistant container until no lumps are found. The mixture is put together with a heat-resistant container in a microwave oven and heated in 600 W for 40 seconds. Mix the heated ingredients thoroughly until there are no lumps. After mixing, put it in the microwave again. Heat in a microwave oven at 600W for 20 seconds. After that, the heated product is mixed again until there is no lumps (chunks), and the starch of the flour is gelatinized. Here, the starch of wheat flour can be uniformly gelatinized by heating in a microwave oven a plurality of times and further mixing. After that, without storing in a cool dark place such as a refrigerator in particular, leave the gelatinized cooking material at room temperature until the temperature of the gelatinized cooking material drops to approximately 30-40 ° C, and then add 5 ° C cold water to make the total amount 210g To be. On the other hand, strong powder, fats and oils, sugar, salt, and milk or skim milk are added (240 g, 15 g, 17 g, 5 g, and 6 g in order as examples of the quantity). In this way, preparation of all cooking ingredients except yeast to be put into the kneading container 7 is completed.

  Thereafter, the user sets the kneading container 7 containing the cooking ingredients excluding yeast on the container support 4 and closes the lid 13. Next, the outer lid 15 is opened, yeast is put in the yeast container 16, and then the outer lid 15 is closed.

  Next, after the user selects a hot water course from a plurality of cooking courses at the menu selection unit 19, the user instructs the start of cooking by pressing a start button provided on the menu selection unit 19. From this, the bread making process of the hot water course is started. In addition, what is generally referred to as a hot water soaking method is that about 20% to 30% of flour (eg, 50 g) out of the whole flour (eg, 200 g) used as a cooking material is first flour (eg, 50 g). It is kneaded with hot water of about 0.8 to 2 times the amount and gelatinized, stored overnight in a cool dark place and aged. The aged product is kneaded with the remaining ingredients and the remaining flour (for example, 150 g), fermented and fired. As a result, bread made from hot water is made. On the other hand, the so-called “hot water” in the disclosed technology is different from such a general hot water manufacturing method so that the manufacturing method is different so that it is easy to work at home.

  In the first embodiment, the bread making process of the hot water course is roughly divided into five processes: a kneading process, a primary fermentation process, a degassing process, a final fermentation process, and a baking process. When the bread making process of the hot water course is started, the kneading process is started first.

  The kneading step is a step of producing bread dough by rotating the kneading blades 9 and kneading the bread material in the kneading container 7. In the middle of this kneading process, the solenoid 18 is operated to open the on-off valve 17 and the yeast charged into the yeast container 16 is charged into the kneading container 7. The yeast is introduced at a timing determined by the cooking sequence corresponding to the hot water course (for example, after about 30 minutes). In the kneading step, the heater 10 is not driven when the detection result of the temperature sensor 11 that detects the temperature in the heating chamber 1a is 24 ° C. or higher, for example.

  When a predetermined time (for example, after about 70 minutes) elapses from the start of the kneading process, the primary fermentation process is started. A primary fermentation process is a process of fermenting bread dough. In the primary fermentation step, the heater 10 is driven so that the temperature of the heating chamber 4 is maintained at a temperature at which fermentation proceeds (for example, 28 to 30 ° C.). At this time, in order to rest the bread dough, the driving of the motor 3 is stopped so that the kneading blade 9 does not rotate. As a result, the dough swells as the yeast absorbs the sugar and releases gas.

  After a predetermined time has elapsed from the start of the primary fermentation process, the process proceeds to the degassing process. The degassing step is a step for extracting gas from the swelled bread dough. In the degassing step, the motor 3 is driven so that the kneading blade 9 rotates. Thereby, the internal shape of the bread dough is changed by the kneading blades 9 so that the gas in the bread dough is released and the bread dough is deflated and rounded.

  The primary fermentation step and the degassing step are alternately repeated a plurality of times (for example, three times each). When the bread dough volume is increased to, for example, about double (for example, about 125 minutes after the start of the primary fermentation process), the final fermentation process is started. The final fermentation step is a step of expanding the bread dough by fermentation so that the bread dough is in a state suitable for performing the next baking step. In the final fermentation step, the heater 10 is driven so that the temperature in the heating chamber 1a is maintained at a temperature at which fermentation proceeds (for example, 33 to 35 ° C.).

  When a predetermined time (for example, 65 minutes) elapses from the start of the final fermentation process, the baking process is started. The baking step is a step of baking the fermented dough and baking the bread. In the baking step, the heater 10 is driven so that the cooking vessel 3 rises to an atmospheric temperature suitable for baking (for example, around 200 ° C.).

  When a predetermined time (for example, 40 minutes) has elapsed from the start of the firing process, the firing process is terminated. Thereby, all the bread making processes are completed.

  An example of the temperature change in the heating chamber 1a when the bread making process in the first embodiment described above is performed is shown in FIG.

  As shown in FIG. 2, the room temperature, which is the ambient temperature of the automatic bread maker, changes between about 20-25 ° C., whereas the temperature in the heating chamber 1a is from the kneading process to the final fermentation process. It turns out that it rises moderately and rises rapidly in the last baking process. In addition, the temperature in the heating chamber 1a measured by the temperature sensor 11 and the temperature of the bread dough in the heating chamber 1a are approximately approximate.

  Next, operation | movement of this automatic bread machine in a kneading process, its effect | action and effect are demonstrated in detail. FIG. 3 is a graph showing changes in the rotational speed of the kneading blade 9 in the kneading step of the first embodiment.

  As shown in FIG. 3, in the first embodiment, the kneading process is performed in two stages of a first kneading process and a second kneading process. Furthermore, between the 1st kneading process and the 2nd kneading process, the idle period which pauses the rotation of the kneading blade 9 is provided. Below, the 1st kneading process and the 2nd kneading process are mainly demonstrated in order.

  As shown in FIG. 3, in both the first and second kneading steps, the kneading operation is performed while gradually increasing the rotational speed of the kneading blades 9. In the example shown in FIG. 3, in the first kneading step, the kneading blade 9 is rotated in five stages. In the second kneading step, the rotation of the kneading blade 9 is performed in four stages.

Specific values for the rotational speed of the kneading blade 9 and the duration thereof in the kneading stages A1-A5 of the first kneading process are as follows.
First kneading stage A1: 60 rpm, 1 minute 30 seconds Second kneading stage A2: 180 rpm, 3 minutes 30 seconds Third kneading stage A3: 240 rpm, 5 minutes Fourth kneading stage A4: 250 rpm, 5 minutes 5th Kneading stage A5: 250 rpm, 5 minutes

Specific values of the rotational speed and duration of the kneading blade 9 in the kneading stage B1-B4 of the second kneading process are as follows.
First kneading stage B1: 80 rpm, 1 min Second kneading stage B2: 220 rpm, 2 min Third kneading stage B3: 280 rpm, 5 min Fourth kneading stage B4: 300 rpm, 3 min

  In the first and second kneading steps, the maximum rotation speed of the kneading blade 9 is 250 rpm and 300 rpm, respectively. These maximum rotational speeds are realized at the end of each process. Similarly, in the first and second kneading steps, the minimum rotation speeds of the kneading blades 9 are 60 rpm and 80 rpm, respectively. These minimum rotational speeds are realized at the beginning of each process. Furthermore, the rotation speed (80 rpm) at the beginning of the second kneading step is set smaller than the rotation speed (250 rpm) at the end of the first kneading step.

  Here, at the initial stage of the kneading process, the material in which starch is gelatinized and the powder and liquid such as strong powder are separated. When the kneading blade 9 is rotated at a high speed in this state, powder or liquid is scattered outside the kneading container 7 or so-called “powder residue” is generated. Further, when the kneading blade 9 is suddenly and strongly rotated when the hot water material changes into bread dough, the material is mixed unevenly in the bread dough and the texture becomes hard like rubber.

  Therefore, in the first embodiment, the control unit 24 controls the motor 3 to rotate at a first rotation speed (for example, 60 rpm) for a preset time (for example, 1 minute and 30 seconds) from the start of the kneading process. To do. More specifically, in the first kneading step A1, which is the initial stage of the first kneading step, the control unit 24 sets the frequency output to the motor 3 to a step other than the first kneading step A1 of the first kneading step. The converter 25 is controlled so that the frequency is lower than the frequency output to the motor 3 at. Thereby, the kneading blade 9 rotates slowly so that moisture is uniformly contained in the whole powder, the powder and the liquid are mixed, and the cooking material of the hot water is gradually changed into bread dough. Accordingly, it is possible to suppress the occurrence of powder and liquid scattering and “powder residue”.

  As the kneading process progresses, the load on the kneading blade 9 increases as the dough is gathered. In response to such an increase in load, the control unit 24 maintains the respective rotation speeds regardless of changes in the load applied to the kneading blades 9 at each stage of the first kneading step, as shown in FIG. Thus, the drive voltage of the motor 3 is controlled. More specifically, the control unit 24 determines the current rotation speed of the motor 3 based on the output of a rotation detection element (not shown) provided in the motor 3, and the rotation speed is the first rotation speed. The converter 25 is controlled so that the drive voltage of the motor 3 changes so as to be maintained. Thereby, desired rotation control can be performed.

  In the first embodiment, the rotational speed of the kneading blades 9 is increased stepwise in the kneading steps A1-A5 in the first kneading step. By controlling to increase the rotation speed of the kneading blades 9 in this way, the dough can be kneaded firmly and firmly according to the dough unity, and the degree of gluten formation in the dough can be increased. Thereby, bread dough can be made into a more suitable state in the 1st kneading process.

  On the other hand, when the rotational speed of the kneading blades 9 is increased in the first kneading step, the temperature of the bread dough easily increases. If the temperature of the bread dough rises too much, particularly in the case of bread dough made from hot water, the quality of the finished bread may be affected. Therefore, in the first embodiment, a stop period of the kneading blade 9 is appropriately provided between each kneading step in the first kneading step. Thereby, hydration in flour and water can be promoted and gluten in the bread dough can be grown while suppressing an increase in the temperature of bread dough made from hot water. Therefore, the bread dough made from hot water can be brought into a more appropriate state.

In the example shown in FIG. 3, in the first kneading step, the stop period for stopping the rotation of the kneading blade 9 is provided three times. Specific values of the stop periods C1-C3 of the kneading blades 9 in the first kneading step are as follows.
First stop period C1: 5 minutes Second stop period C2: 3 minutes Third stop period C3: 2 minutes

  In the first embodiment, the time of the first kneading stop period C1 (5 minutes in FIG. 3) is set longer than the times of the second and third kneading stop periods C2 and C3 (3 minutes in FIG. 3). ing. Such a time setting is calculated as a result of considering the balance between promotion of hydration of flour and water, suppression of increase in the temperature of bread dough, and further, a material specific to a hot water pan. Thereby, the state of the bread dough in the first kneading step can be improved. Thus, the bread dough can be brought into a more appropriate state by setting the length of the stop time.

  In the first embodiment, the time of the first stop period C1 is set to the same time as the total time of the first kneading stage A1 and the second kneading stage A2 (for example, 5 minutes). .

  When the fifth kneading step A5 is finished, the first kneading step is finished. When this first kneading step is completed, the kneading of the bread ingredients is completed and the bread dough is finished without yeast.

  In 1st Embodiment, yeast is thrown in simultaneously with completion | finish of a 1st kneading process. Specifically, the driving of the yeast holding unit such as the solenoid 18 is controlled so that the yeast in the yeast container 16 is put into the kneading container 7.

  When the first kneading step is finished, a rest period is provided next. This period is a period during which the rotation of the kneading blade 9 is stopped for a predetermined time (for example, 30 minutes). By providing this rest period, gluten can be further grown in bread dough made from hot water. Furthermore, this rest period is a rest period according to the room temperature environment in which the device main body 1 is arranged. For example, this rest period is such that the room temperature is shorter in the winter than in the summer, and this dough period causes the bread dough Can be adjusted to the required temperature.

  When the pause period ends, the second kneading step is performed next. Specifically, as shown in FIG. 3, the kneading operation is performed while the rotation of the kneading blade 9 is divided into four stages and the rotation speed is increased stepwise. Unlike the first kneading step, the second kneading step performs a continuous kneading operation without providing a stop period between each kneading step.

  The dough at the end of the first kneading process and the rest period has been gathered to some extent, but the batter itself is soft, and in the second kneading process, only yeast is mainly kneaded into the dough. Just put it in. Thus, in the second kneading step, the dough may be kneaded at high speed in a short time.

  Here, in the first embodiment, the rotation speed of the kneading blade 9 in the first kneading stage B1 of the second kneading step is set to be small (80 rpm in FIG. 3). Specifically, it is set to be smaller than at least the maximum rotation speed of the first kneading step (250 rpm in FIG. 3). In the second kneading step, the yeast is mainly kneaded, but when the initial yeast is not mixed, the kneading blade 9 is rotated at a low speed to gently knead the yeast so that it does not scatter. .

  In the first embodiment, the total time is reduced in the second kneading step as compared with the first kneading step. In the example shown in FIG. 3, the total time of the first kneading step is 30 minutes, while the total time of the second kneading step is set to 11 minutes. In this way, by carrying out the first kneading step longer than the second kneading step, while having a higher unit of water in the first kneading step, the water content is relatively high and soft, In the subsequent second kneading step, hot water in a certain state is kneaded in a shorter period of time.

  In the above description, the total time including the stop period of the kneading blade 9 is calculated and compared. However, in the first kneading step, the total kneading time excluding the stop period is 20 minutes. This is longer than 11 minutes, which is the total net kneading time of the process. Thus, even when compared with the net total kneading time in each process, the first kneading process is set longer than the second kneading process.

  Furthermore, in the first embodiment, the maximum rotation speed of the kneading blade 9 in the second kneading step (300 rpm in FIG. 3) is set to be higher than the maximum rotation speed of the kneading blade 9 in the first kneading step (250 rpm in FIG. 3). It is set large. Thereby, in the 2nd kneading process, the hot water dough of the state settled to some extent can be finished in the state suitable for the later fermentation process and baking process. Specifically, the maximum rotation speed of the kneading blade 9 is set to be larger in the second kneading step than in the first kneading step. In the second kneading step, the dough is finished by kneading at a high speed with respect to the dough of the hot water soup that has been gathered to some extent while kneading while suppressing the rotation speed. In this way, the dough can be kneaded into more suitable dough for the subsequent fermentation process and baking process, and the quality of the finished bread can be improved.

  As described above, according to the automatic bread maker of the first embodiment, when the hot water course is selected, in the kneading step, the first kneading step and then the second kneading step are performed, The time of the first kneading step is longer than the time of the second kneading step, and the maximum rotation speed of the kneading blade 9 in the second kneading step is higher than the maximum rotation speed of the kneading blade 9 in the first kneading step. Also try to get bigger. In this manner, in the kneading course of the hot water course, the quality of the finished bread can be improved by controlling the rotation of the kneading blade 9 according to the material specific to the hot water.

  Further, according to the first embodiment, in both the first and second kneading steps, the rotation speed of the kneading blade 9 is greater at the end than at the beginning, and the maximum rotation speed of the kneading blade 9 is This is realized at the end of each step (250 rpm and 300 rpm in FIG. 3). In this way, in each of the first and second kneading steps, the hot water can be put into a more appropriate state by kneading the hot water while increasing the rotation speed, and the quality of the finished bread is improved. Can be made.

  In the first embodiment, the yeast is introduced into the kneading container before the second kneading step (immediately after the end of the first kneading step), and the rotation of the kneading blade 9 at the beginning of the second kneading step is performed. The speed (80 rpm in FIG. 3) is smaller than the rotational speed (250 rpm in FIG. 3) of the kneading blade 9 at the end of the first kneading step. In this way, by suppressing the rotational speed of the kneading blade 9 at the beginning of the second kneading step, the kneading is gently performed so that the yeast does not scatter, and then, at a stage where the yeast is mixed to some extent, it is faster than the first step. By kneading at a rotating speed, the yeast can be blended with a water bath. Thereby, it can knead into bread dough more suitable for a later fermentation process and a baking process, and can improve the quality of finished bread.

  In the first embodiment, in the first kneading step, a stop period for stopping the rotation of the kneading blade 9 is provided during the period for rotating the kneading blade 9. By providing such a stop period, in the first kneading step, while suppressing the rise of the temperature of the hot water bath, the hydration of the powder and water in the hot water bath is promoted and gluten is grown. Can be urged. Thereby, the finished bread can be finished softer and the quality of the finished bread can be improved.

  Regarding the temperature of the dough in the kneading process, returning to the graph of FIG. 2 and measuring the temperature of the dough, the dough temperature at the end of the first kneading process is 25.7 ° C., and the dough temperature at the end of the rest period is The dough temperature at the end of the second kneading step was 29.7 ° C at 25.5 ° C.

  The motor 3 that rotates the kneading blade 9 is preferably an inverter motor that can vary the rotation speed used in the first embodiment. By using the inverter motor, it is possible to apply a strong pressure to the bread dough so that the gluten does not break in the kneading step, and a good bread dough can be generated in a shorter time.

<< Second Embodiment >>
A control method of the automatic bread maker according to the second embodiment of the present invention will be described.

  In the second embodiment, compared with the first embodiment, only the control method of the kneading blade 9 in the first step in the kneading process is different, and the other control methods are the same as in the first embodiment, The description is omitted.

  FIG. 4 shows a change in the rotational speed of the kneading blade 9 in the kneading step of the second embodiment. As shown in FIG. 4, in 2nd Embodiment, it kneads continuously, without providing the stop period which stops rotation of the kneading blade 9 not only in a 2nd kneading process but in a 1st kneading process. With such control, the kneading process can be performed in a short time, although the temperature of the bread dough is likely to rise as compared with the first embodiment. In addition, by continuously kneading dough without providing a stop period for stopping the rotation of the kneading blade 9, the gluten contained in the dough will grow rapidly, and the dough will loosen compared to the first embodiment. It can be finished into a dough with more elasticity.

  An example of the temperature change of the dough at the time of implementing the bread-making process of 2nd Embodiment is shown in FIG.

  As shown in FIG. 5, as in the first embodiment, it can be seen that the temperature gradually increases from the kneading step to the final fermentation step, and rapidly increases in the final baking step. Here, when the temperature of the dough in the kneading step was measured, the dough temperature at the end of the first kneading step was 27.5 ° C, the dough temperature at the end of the rest period was 26.0 ° C, and the dough temperature of the second kneading step was The dough temperature at the end was 29.5 ° C.

<< Third Embodiment >>
A control method of the automatic bread maker according to the third embodiment of the present invention will be described.

  The third embodiment differs from the first and second embodiments in the timing at which yeast is introduced. Specifically, in the first and second embodiments, yeast was added simultaneously with the end of the first kneading step, but in the third embodiment, a step of creating a cooking material that is a previous step of the kneading step. The yeast is mixed with other ingredients at the same time, and the yeast is not added after the start of the kneading process. In the first and second embodiments, a predetermined suspension period is provided between the first kneading step and the second kneading step. In the third embodiment, the first suspension step is not provided, and the first suspension step is not performed. A second kneading step is subsequently performed after the kneading step. Further, in the first and second embodiments, the kneading step B1-B2 in the second kneading step is performed. However, this is mainly performed by kneading only yeast into the bread dough, so in the third embodiment, Without performing the kneading step B3-B4 in the second kneading step. Regarding the rotation control of the kneading blade 9 in the third embodiment, an example of the rotation speed of the kneading blade 9 is as shown in FIG.

  In 3rd Embodiment, when the 1st kneading process is complete | finished, the kneading | mixing of the bread material containing a yeast is completed and it is in the state finished in bread dough.

  Since other control methods are the same as those in the first and second embodiments, description thereof is omitted. With such control, since gluten is generated more rapidly than in the second embodiment, the kneading process can be performed in a short time, although the elasticity increases and the texture becomes somewhat hard. . Further, in the third embodiment, since no pause period is provided in the middle of the kneading process, the temperature of the bread dough is likely to be affected by the room temperature environment during the kneading process, but on the other hand, it is already input at the start of the kneading process. In consideration of the activity of the yeast being used, the bread dough can be brought into a more appropriate state than the case where a rest period is provided.

  Although the present invention has been described with reference to the above-described embodiments, the present invention is not limited to the above-described first, second, and third embodiments. For example, in the kneading process, the kneading method by the kneading blades 9 is changed by changing the frequency output to the motor 3 or the driving voltage of the motor 3 in the kneading process, but this is not restrictive. In short, the kneading process is divided into at least the first kneading process and the subsequent second kneading process, the time of the first kneading process becomes longer than the time of the second kneading process, What is necessary is just to make it the maximum rotation speed of a kneading blade become larger than the maximum rotation speed of the kneading blade in a 1st kneading process. Thereby, it becomes possible to obtain a desired bread dough. Moreover, if the rotational speed of the kneading blade 9 is made constant in each kneading step in the first kneading step and the second kneading step, the state of the bread dough can be made more optimal.

  In the above description, the case where the kneading operation is performed in a plurality of stages in each of the first kneading process and the second kneading process has been described. However, the present invention is not limited to this case, and each process is divided into any number of stages. Also good. In the above description, the case where the maximum rotational speed is realized at each end by gradually increasing the rotational speed of the kneading blade 9 in the first kneading step and the second kneading step has been described. This is not the case. For example, the maximum rotation speed may be realized in the middle of each process.

  In the first and second embodiments, a 30-minute rest period is provided between the first kneading process and the second kneading process. However, the rest period is not limited thereto. For example, it is good also as time exceeding the maximum time (in the above-mentioned, 5 minutes) among the several stop periods in a 1st kneading process. Or it is not necessary to provide a rest period like 3rd Embodiment.

  In the above description, the conversion unit 25, the motor 3, and the control unit 24 perform drive control of the motor 3 by a so-called inverter method, but the present invention is not limited to this. Other methods may be used as long as the rotational speed of the motor 3 can be controlled.

  Moreover, although the temperature sensor 11 shall detect the average temperature in the heating chamber 1a by the above, this invention is not limited to this. For example, the temperature sensor 11 may be configured to detect the temperature of the kneading container 7.

  It is to be noted that the effects possessed by any of the first and second embodiments and the components thereof can be achieved by appropriately combining them.

  The automatic bread maker according to the present invention is particularly useful as a bread maker generally used for home use.

DESCRIPTION OF SYMBOLS 1 Main body 1a Heating chamber 3 Motor 5 Transmission mechanism 7 Kneading container 9 Kneading blade 10 Heater 11 Temperature sensor (temperature detection part)
13 Lid 19 Selection Unit 24 Control Unit 25 Conversion Unit

Claims (5)

A kneading container housed in a heating chamber provided inside the apparatus body and containing cooking ingredients;
A heating unit for heating the kneading container;
Kneading blades for kneading the cooking material in the kneading container by rotating in the kneading container;
A drive unit for generating a rotational driving force of the kneading blade;
A control unit for controlling the driving of the heating unit and the driving unit and performing a bread making process including a kneading process;
A menu selection section for selecting a cooking menu;
The yeast holding part for holding yeast so that it can be put into the kneading container,
An automatic bread machine comprising:
The cooking menu that can be selected by the menu selection unit includes a hot water course that uses hot water as a cooking material for cooking,
The controller performs a first kneading step and then a second kneading step in the kneading step when the hot water course is selected, and the time of the first kneading step is the second kneading step. Longer than the kneading step time, and the maximum rotation speed of the kneading blade in the second kneading step is larger than the maximum rotation speed of the kneading blade in the first kneading step. Control the drive ,
In both the first and second kneading steps, the control unit is configured such that the rotation speed of the kneading blade is larger at the end than the beginning, and the maximum rotation speed of the kneading blade is Control the drive of the drive, as realized at the end of the process,
The control unit controls the driving of the yeast holding unit so as to put the yeast into the kneading container during a pause period between the first kneading step and the second kneading step, and An automatic bread maker that controls driving of the drive unit so that the rotational speed of the kneading blades at the beginning of the second kneading process is smaller than the rotational speed of the kneading blades at the end of the first kneading process . Wherein, in the first kneading step, to provide a stop period for stopping the rotation of the kneading blade during the period for rotating the kneading blades, and controls the driving of the driving unit, according to claim 1 automatic bread machine according to. The automatic bread maker according to claim 2 , wherein the control unit controls driving of the driving unit so as to provide the stop period of the kneading blades in the first kneading step a plurality of times. A kneading container housed in a heating chamber provided inside the apparatus body and containing cooking ingredients;
A heating unit for heating the kneading container;
Kneading blades for kneading the cooking material in the kneading container by rotating in the kneading container;
A drive unit for generating a rotational driving force of the kneading blade;
A control unit for controlling the driving of the heating unit and the driving unit and performing a bread making process including a kneading process;
A menu selection section for selecting a cooking menu;
An automatic bread machine comprising:
The cooking menu that can be selected by the menu selection unit includes a hot water course that uses hot water as a cooking material for cooking,
The controller performs a first kneading step and then a second kneading step in the kneading step when the hot water course is selected, and the time of the first kneading step is the second kneading step. Longer than the kneading step time, and the maximum rotation speed of the kneading blade in the second kneading step is larger than the maximum rotation speed of the kneading blade in the first kneading step. Control the drive,
The control unit controls the driving of the driving unit so as to provide a stop period for stopping the rotation of the kneading blades during the period of rotating the kneading blades in the first kneading step,
The control unit controls driving of the driving unit so as to provide the stop period of the kneading blades a plurality of times in the first kneading step,
The plurality of stop periods of the kneading blades in the first kneading step have a first stop period and a second stop period thereafter.
Wherein the control unit, so that the first stop period becomes longer than the second stop period, controls the driving of the driving unit, automatic bread making machine. The automatic bread maker according to any one of claims 1 to 4 , wherein the driving unit is an inverter motor.

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